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Unagi

Nodaiwa野田岩

  • one star
  • Comfortable
  • No smoking area
  • Private room with maximum capacity 25
  • Reservation required

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Nodaiwa

Fifth-generation owner-chef Kanejiro Kanemoto keeps alive the family culinary legacy that began in the late Edo period. The shirayaki here is steamed to remove excess fat, and is so soft that it’s hard to grab. The kabayaki, with a light, airy texture, goes well with the rice, and is topped with traditional sauce. He also uses wild-caught unagi depending on the season.

Opening hours, last orders
Lunch = 11:00-13:30 (L.O.)
Dinner = 17:00-20:00 (L.O.)
Annual and weekly closing
Closed Sunday
Price
Lunch = ¥3,000-18,000
Dinner = ¥3,000-18,000
Address
1-5-4 Higashiazabu, Minato-ku, Tokyo
TEL
03-3583-7852

* This content is based on the information when “MICHELIN GUIDE TOKYO 2020” was published.

* The information is reproduced from the Michelin Guide. Please contact the facility directly for more detail.

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